- directions -Drain and rinse clams. Reserve the liquid. Heat the oil and butter in a large skillet. Saute the fresh garlic until tender. Add the Garli Garni, Garli Ghetti, Garlic Cooking Wine, and the reserved clam broth. Simmer for 5 minutes.Add clams and 1/4 cup of Parmesan cheese. Simmer for 3 minutes and then serve over your favorite pasta. You may add 1/4 cup of Half & Half with cheese and clam broth for a cream sauce.

Shrimp ScampiThis recipe can be very complicated and have a ton of ingredients. We will now give you a great, and I mean great Scampi recipe that will get you in and out of the kitchen in just a few minutes. Enjoy.- ingredients -1 pound of medium to large shrimp (shelled and cleaned. Leave the tails on.)1 cup white wine (Preferably Garlic Cooking Wine)2 tbs. butter1 1/2 tsp. garlic seasoning (Preferably Garli Garni)2 tsp. lemon juice10 cloves of fresh garlic, minced2 tbs. olive oil
- directions -Melt the butter in a large skillet or frying pan. Stir in the fresh garlic, garlic seasoning, white wine, olive oil and lemon juice. Heat until it begins to simmer. Add the shrimp and stir until the shrimp is pink. This should take about 3 to 5 minutes. Remove from heat. Serve with your choice of pasta or rice.

- directions -Wash fillets in cold water and dry with a paper towel. Sprinkle to taste with Lemon Garli Garni. Mix egg and mayonnaise in a bowl. Coat fillets with egg and mayonnaise mixture. Sprinkle bread crumbs on a sheet of wax paper. Lay fillets on bread crumbs. Sprinkle tops of fillets with remainder of bread crumbs. Place on a non stick baking sheet. Preheat oven to high (500 degrees) and bake fillets until they start to bubble on the bottom (around 5 to 7 minutes). Turn oven to broil for 5 to 10 minutes depending on the thickness of the fillets. Serve and enjoy.

Michelle's Sun Dried Tomato SalmonAs the recipe says, this is best used on Salmon or Tuna... I also think it may work on Chicken, but you be the judge...- ingredients -10 to 20 large fresh garlic cloves, peeled1 teaspoon salt (we prefer to use Garli Garni)1/4 cup olive oil (optional, because we use the olive oil from the tomatoes.)4 tbs. fresh parsley, finely chopped2 tbs. Balsamic vinegar1 1/2 tbs. sun dried tomatoes in olive oil (we use the jar)3 - 4 lb. of fish- directions -Peel and chop garlic and pour salt (or Garli Garni) on top to mash it. Combine garlic with olive oil, parsley, Balsamic vinegar and sun dried tomatoes in a covered jar. Refrigerate overnight.Before BBQing the fish, cut lengthwise slits in the fillets but not all the way through it. Spread half the mixture over the top and into the slits. Grill as normal, low heat and don't flip. Midway through the grilling, use the remainder of the mixture.BBQing should be done with the lid down, when done the fish should lift off the skin leaving the skin on the grill. A good white wine and you¹re ready to go...

- directions -
For the salsa:
Combine all ingredients together in a mixing bowl. Set aside.
For the shrimp:
Combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest and juice, coconut milk, basil, olive oil, salt and pepper. Add the shrimp and marinate for one hour in the refrigerator.
Fry the shrimp in a dry non-stick pan until well browned on both sides, turning once, about 4 minutes total time. Remove cooked shrimp from pan. Optional: Throw in coconut flakes while cooking. Reserve extra marinade.
Add reserved marinade to pan, warm up to just beneath boiling point. Pour over the cooked shrimp and serve with lime-basmati rice. Top with mango-basil salsa.

-directions -Wash and dry your fish. We use Halibut or Mahi Mahi. Dust your fish with Garli Garni and cook until flaky. Warm your tortillas in a dry or very lightly oiled skillet.Place warmed tortillas on a plate and build your taco with fish, onions, cilantro and cabbage. Pour Pat's Fish Taco Sauce over the top and crack a Corona and lime and enjoy the fiesta. These are great fish tacos. Very easy to make and will please the family and guests. Once again, quick and easy, in and out of the kitchen.Pat's Fish Taco Sauce- ingredients -1/2 cup mayonnaise1/2 cup plain yogurt1 tsp. lime zest 2 tbls. fresh lime juice Cajun spice to tasteCholula Pepper Sauce to taste - at least a table spoon...- directions -Mix all of the ingredients in a bowl and let set for at least a half hour in the refrigerator. After building your fish taco, spoon over the top of the taco.Pat's Fish Taco Sauce can also be used to pour over any grilled fish or chicken entree.